Name: Creamy Dauphinoise Potatoes for Ultimate Comfort Food Joy Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 2 tablespoons Unsalted Butter (for coating the baking dish); 3 pounds Yukon Gold Potatoes (can substitute with Russet potatoes); 2 cloves Garlic (minced); 2 cups Heavy Cream (replace with half-and-half for a lighter version); 1 cup Whole Milk (can substitute with low-fat milk); 1 teaspoon Kosher Salt (or regular table salt in reduced quantity); 1/2 teaspoon Freshly Ground Black Pepper (or white pepper); 1/4 teaspoon Ground Nutmeg (cinnamon is an alternative); 2 leaves Dried Bay Leaves (remove before serving); 2 cups Gruyère Cheese (grated, substitute with Swiss or cheddar); 2 teaspoons Fresh Thyme Leaves (for garnish)

Introduction

Creamy Dauphinoise Potatoes are the ultimate comfort food, featuring tender sliced potatoes baked in a rich garlic-infused cream sauce. Topped with melted Gruyère cheese and fresh thyme, this dish is perfect for cozy dinners or special occasions.

A close-up view of a white baking dish filled with a creamy potato gratin. The top layer consists of thin, golden brown potato slices, some slightly crisped around the edges and sprinkled with black pepper and small green herb leaves. Beneath this, several layers of tender, soft potatoes are visible, soaked in a rich, creamy white sauce with bits of herbs mixed in. A silver fork is scooping up a creamy portion from the dish, showing the smooth, cheesy texture inside. The dish is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons Unsalted Butter (for coating the baking dish)
2 cups Heavy Cream (replace with half-and-half for a lighter version)
1 cup Whole Milk (can substitute with low-fat milk)
2 cloves Garlic (minced)
1 teaspoon Kosher Salt (or regular table salt in reduced quantity)
1/2 teaspoon Freshly Ground Black Pepper (or white pepper)
1/4 teaspoon Ground Nutmeg (cinnamon is an alternative)
2 leaves Dried Bay Leaves (remove before serving)
3 pounds Yukon Gold Potatoes (can substitute with Russet potatoes)
2 cups Gruyère Cheese (grated, substitute with Swiss or cheddar)
2 teaspoons Fresh Thyme Leaves (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and coat a 9×13-inch baking dish with unsalted butter.
Step 2: Wash and peel the Yukon Gold potatoes, then slice them into 1/4-inch thick rounds.
Step 3: Combine the sliced potatoes, minced garlic, heavy cream, whole milk, kosher salt, black pepper, nutmeg, and bay leaves in a large pot. Bring to a gentle simmer and cook for 5-7 minutes.
Step 4: In the baking dish, layer half of the cooked potato mixture, followed by half of the grated Gruyère cheese. Add the remaining potatoes and pour the rest of the creamy mixture over them.
Step 5: Sprinkle the remaining Gruyère cheese on top, then bake for 40-45 minutes until the potatoes are tender and the top is golden brown.
Step 6: Let the dish cool for about 15 minutes before serving. Remove the bay leaves and garnish with fresh thyme leaves.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half and use low-fat milk.
Russet potatoes work well if Yukon Gold are unavailable, but adjust cooking time as needed.
Try adding a pinch of cinnamon instead of nutmeg for a subtle warmth.
For extra flavor, sprinkle some grated Parmesan cheese on top before baking.
Remove bay leaves before serving to avoid an overpowering taste.

Storage

Store any leftover Dauphinoise potatoes covered in the refrigerator for up to 3 days. To reheat, warm gently in a preheated oven at 325°F (160°C) until heated through, around 15-20 minutes, to maintain the creamy texture.

How to Serve

A single square piece of creamy scalloped potatoes sits centered on a white plate with a detailed orange floral pattern around the rim. The dish has several layers of thinly sliced yellow potatoes baked with a smooth, slightly browned white cheese sauce. The top layer shows a golden crust with small browned spots and a few sprinkles of fresh green thyme leaves and black pepper. The texture appears soft and cheesy with a few potato slices slightly raised. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Dauphinoise potatoes ahead of time?

Yes, you can assemble the dish up to a day before baking. Cover it tightly and refrigerate, then bake just before serving, adding a few extra minutes to the cooking time if needed.

What can I substitute for Gruyère cheese?

If Gruyère is not available, Swiss cheese or mild cheddar work well as substitutes, providing a similar meltiness and flavor depth.

Creamy Dauphinoise Potatoes for Ultimate Comfort Food Joy Recipe

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4.6 from 77 reviews

Creamy Dauphinoise Potatoes is a classic French comfort food dish made with thinly sliced Yukon Gold potatoes baked in a rich mixture of heavy cream, whole milk, garlic, and Gruyère cheese. This indulgent and creamy dish, flavored with nutmeg, bay leaves, and thyme, is perfect as a satisfying side for family dinners or special occasions.

Author: Dana
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: French

Ingredients

Scale

For the Baking Dish

2 tablespoons Unsalted Butter (for coating the baking dish)

For the Potato Mixture

3 pounds Yukon Gold Potatoes (can substitute with Russet potatoes)
2 cloves Garlic (minced)
2 cups Heavy Cream (replace with half-and-half for a lighter version)
1 cup Whole Milk (can substitute with low-fat milk)
1 teaspoon Kosher Salt (or regular table salt in reduced quantity)
1/2 teaspoon Freshly Ground Black Pepper (or white pepper)
1/4 teaspoon Ground Nutmeg (cinnamon is an alternative)
2 leaves Dried Bay Leaves (remove before serving)

For the Cheese and Garnish

2 cups Gruyère Cheese (grated, substitute with Swiss or cheddar)
2 teaspoons Fresh Thyme Leaves (for garnish)

Instructions

Preheat the Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Generously coat a 9×13-inch baking dish with unsalted butter to prevent sticking and add flavor.
Prepare the Potatoes: Wash and peel the Yukon Gold potatoes. Slice them into uniform 1/4-inch thick rounds, ensuring even cooking and layering.
Simmer Potato Mixture: In a large pot, combine the sliced potatoes, minced garlic, heavy cream, whole milk, kosher salt, black pepper, ground nutmeg, and dried bay leaves. Bring this mixture to a gentle simmer over medium heat and cook for 5 to 7 minutes, allowing flavors to meld and potatoes to begin softening.
Layer the Potatoes and Cheese: Remove the bay leaves from the potato mixture. In the prepared baking dish, spread half of the cooked potato and cream mixture evenly. Sprinkle half of the grated Gruyère cheese over this layer. Add the remaining potatoes and pour the residual creamy liquid on top.
Add Final Cheese Layer and Bake: Sprinkle the remaining Gruyère cheese evenly over the top. Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the potatoes are tender and the top is golden and bubbling.
Rest and Garnish: Once baked, remove from the oven and let the dish cool for about 15 minutes. This resting time helps the dish set for easier serving. Garnish with fresh thyme leaves before serving for an aromatic and fresh finish.

Notes

For a lighter version, substitute heavy cream with half-and-half.
You can use Russet potatoes instead of Yukon Gold for a slightly different texture.
Remove bay leaves before serving as they are not edible.
Gruyère cheese can be substituted with Swiss or cheddar cheese based on availability or preference.
The dish is best served warm and pairs well with roasted meats or green vegetables.

Keywords: Dauphinoise potatoes, creamy potatoes, baked potatoes, French side dish, Gruyère cheese potatoes